Fajita Marinade
4-5 Large garlic cloves, crushed
¼ cup freshly squeezed lime juice
2 tsp. salt
1 tbs. chili powder
½ tsp. red pepper flakes
½ cup balsamic or red wine vinegar
2 tbs. dark soy sauce
¼ cup fresh cilantro, chopped roughly

Mix ingredients together and marinade meat in refrigerator, beef for at least 4 hours and chicken for at least 2 hours.

 

Fish Baste
2-3 Tbs. Melted butter
½ tsp. Dill weed
½ tsp. Parsley flakes
½ tsp. Onion salt
½ tsp. Paprika
½ tsp. Celery salt
½ tsp. Pepper
Dash of garlic

Mix all ingredients well and brush on fish.
Fish can be pan fried on medium heat, baked in a preheated 350° oven or barbecued on the grill, basting often. Cooking time will vary with thickness and type of fish but will normally take 10-20 minutes. Cook until fish flakes easily with a fork.

 

Potato Soup
6 potatoes, peeled and cubed
1 small onion, chopped
1 carrot, grated
3 slices bacon, fried and crumbled
salt
pepper
1 tablespoon chopped parsley
1 tablespoon butter
1 tablespoon bacon fat
4 cups milk
3 tablespoon instant potatoes
Place potatoes and chopped onion in a deep stock pan, add water just to cover them. Bring to a boil, cook until tender. Add butter or margarine, bacon bits, fat, and carrots. Stir in milk, parsley and instant potatoes; bring to a boil. Salt and pepper to taste. Cover and simmer on low until you are ready to serve.

 

Corn Chowder
2 Cans (13-14oz.) Chicken Broth
3 Medium Potatoes, Peeled & Diced
1 Cup diced Smoked Ham
1 Can (8 ¾ oz) Whole Kernel Corn
¼ Tsp. Freshly Ground Pepper
¼ Cup Flour
1 Cup Milk
¼ Cup Butter or Margarine

Mix first five ingredients in sauce pan and bring to a boil. Reduce heat, cover and simmer for 15 to 20 minutes until potatoes are tender. Whisk flour and milk in bowl until smooth and then whisk into corn/potato mixture. Stir in butter or margarine. Simmer, stirring two minutes until butter has melted and soup has thickened. Sprinkle with chopped fresh parsley. Makes 5 cups.

 

Banana Fluff
1 Cup flour
2 T. Sugar
½ Cup Margarine
¼ Cup Crushed Pecans
1 – 8oz. Package Cream Cheese
3 Cups Milk
1 Cup Powdered Sugar
1 16 oz. Cool Whip
3 – 4 Sliced Bananas
2 Small Packages of Vanilla Instant Pudding

Mix flour, sugar, margarine and pecans, press in bottom of a 13” X 9” baking dish. Bake at 375° for 12-13 min. Set aside to cool. Combine cream cheese, powdered sugar & 1 cup of Cool Whip. Beat with electric mixer & spread on cooled crust. Top with sliced bananas. Place in refrigerator to chill. Mix pudding & milk until smooth. Pour over bananas & return to refrigerator until set. Spread top with cool whip and sprinkle with additional crushed pecans.

 

Chicken & Dumplings Casserole
½ Cup chopped onion
½ Cup chopped celery
2 Cloves garlic, minced
¼ Cup of butter or margarine
½ Cup of flour
2 tsp. Sugar
1 tsp. Salt
1 tsp. Dried basil or dill
½ tsp. Pepper
4 Cups chicken broth
1 Package(10 oz.) frozen peas
4 Cups of cubed chicken
Dumplings:
2 cups buttermilk biscuit mix
2 tsp. Dried basil or dill
2/3 cup Milk

In large saucepan, sauté onion, celery and garlic in butter until tender. Add flour, sugar, salt, basil or dill, pepper and broth; bring to a boil, stirring continuously for one minute. Reduce heat, add peas and cook for 5 minutes, stirring constantly. Stir in chicken and pour into 13” x 9” pan. For dumplings; combine biscuit mix, basil or dill in a bowl. Stir in milk until mixed thoroughly, drop on casserole with a spoon (12 dumplings). Bake uncovered at 350° for 30 min., cover and bake 10 min. or until dumplings are done.

 

Ho Ho Cake
1 Chocolate box cake mix
5 T. Flour
1 ¼ C. Milk
1 Stick Margarine
1 C. Sugar
½ C. Shortening
Frosting:
1 Stick Margarine
1 Egg
3 Squares Melted Chocolate
1 tsp. Vanilla
2 ½ tsp. Hot Water
1 ½ C. Powdered Sugar

Use 13X9 inch cake pan. Make cake according to package directions. Cook flour and milk until thick, cool. Beat margarine, shortening and sugar, add flour mixture and beat together. Spread on prepared cake, chill. Prepare frosting. Melt margarine, cool. Add egg, chocolate, vanilla, hot water and powdered sugar. Beat well Spread on cake and refrigerate.

 

Chicken Enchiladas
1 Chicken cooked and deboned
1 Can of cream of mushroom soup
1 Can of cream of chicken soup
1 Cup of chicken broth
1 Package of grated cheddar cheese
1 Medium onion chopped and sautéed
10-12 Corn tortilla shells

Mix soups, broth and sautéed onions. Cook until mixture boils, set aside. Warm shells in hot skillet. Fill hot shells with chicken, roll and place in baking dish. Pour sauce over shells and cover with cheese. Bake in a preheated 400° oven for ½ hour.
Yields 10-12 enchiladas

 

Slow Cooker Beef Barley Soup
1-1/2 pounds boneless lean beef, cubed
3 tbsp. vegetable oil
1 tsp. salt
1 tsp. ground black pepper
2 tsp. garlic powder
3 (10.5 oz.) cans beef broth
6 cups water
4 stalks celery chopped
6 carrots chopped
6 green onions chopped
½ cup fresh parsley chopped
1 cup barley
1 tsp. dried thyme

In skillet over medium heat, sauté beef in oil for 5 minutes, or until browned. Stir in salt, pepper and garlic powder and place in slow cooker. Add a little water to the skillet to pick up the browned bits. Add to the slow cooker. Add the broth, water, celery, carrots, green onions, parsley and barley. Cook on low for 6-8 hours, or until the vegetables and barley are tender. Add the thyme just before serving.

 

Raspberry Jell-O
1 6 oz. Raspberry Jell-O
2 Cup Boiling water
1 16 oz. package frozen raspberries
Topping:
½ bag small marshmallows
1 Cup Boiling water
12 oz. Cool Whip topping
1 Lg. Package Cream Cheese
Dissolve raspberry Jell-O in 2 cups boiling water, add frozen raspberries to Jell-O mixture, refrigerate until set. Mix marshmallows and 1 cup boiling water with mixer, let cool, add Cool Whip and cream cheese, mix. Top Jell-O mixture with topping. Refrigerate for at least 1 hour.

 

Rhubarb Surprise Crips
2/3 Cup granulated sugar
2 or 3 Tsp. cornstarch
¼ Tsp. ground cinnamon
2 Cups sliced fresh rhubarb or frozen, unsweetened, sliced rhubarb, thawed.
2 Cups coarsely chopped strawberries
2 Tbsp snipped fresh basil
½ Cup all purpose flour
½ Cup quick cooking oats
½ Cup packed brown sugar
¼ Tsp. salt
2 Tbsp. margarine or butter, melted

Preheat oven to 375°. In a medium bowl combine the granulated sugar, cornstarch and cinnamon (for fresh rhubarb, use 2 tsp. cornstarch, for frozen use 3 tsp. cornstarch). Stir in rhubarb, strawberries and basil. Spoon into 2 quart square baking dish; set aside. In another bowl combine flour, oats, brown sugar and salt. Stir in margarine or butter. Sprinkle over fruit. Bake 30 to 35 min. or until fruit is tender and topping is golden brown.

 

Bruschetta
4 – 6 Slices of sourdough, Italian or French bread, sliced diagonally
2 Tomatoes, seeded and chopped ¼”
1 small red onion chopped ¼”
¼ cup finely chopped fresh basil
1-2 cloves garlic crushed
1 clove garlic not crushed
¼ – ½ cup extra virgin olive oil
4-6 slices mozzarella cheese

Mix tomato, basil, garlic and ¼ cup oil together. Salt and pepper mixture to taste. Set aside.
Rub bread slices on both sides with clove of garlic and brush with oil on one side. Place oiled side under broiler in oven or on hot grill until brown. Brush other side with oil and brown. Top bread with slice of cheese and heat until melted. Top with tomato mixture and enjoy. Try variations of this recipe and I am sure you will also become a fan of Bruschetta.

 

BBQ Ribs
Slab(s) of spare ribs (enough to feed your crowd).
Multiply following by number of slabs.
1-1/2 Cups brown sugar
1/2 Tbsp salt (or to taste)
1 tsp crushed garlic
1/2 tsp paprika
1 tsp liquid smoke
1 Tbsp Worcestershire sauce
1 Tbsp vinegar
Other spices to taste
Preheat oven to 250 deg.

Lay slab of ribs, arch up, in the center of a piece of foil, large enough to make a pouch for each slab. Mix sugar and dry ingredients together. Pack sugar mixture evenly on top of ribs. Bring foil up on sides of ribs and fold together to form a tight seal. Fold up one end of pouch. Tip up other end of pouch and pour liquid ingredients into pouch under ribs. Fold up final end. Being careful not to tear foil place pouches on baking pan (jellyroll pan works great). Do not stack ribs. Bake for 2-1/2 hrs. Unwrap ribs being careful of liquid in pouch. The ribs can be eaten at this time but I brown them on the grill (can be done in the oven under the broiler). After I brown them I turn the grill down as low as it will go and put barbecue sauce on them turning them at least twice on each side allowing the sauce to thicken. Brush on more sauce every time you turn them.

 

Beef Stew
This stew is easy to make and can be cooked in a crock pot.
2 lb. cubed stew meat
1-1/2 c. Chopped Celery
1-1/2 c. Chopped Onion
1-1/2 c. Chopped Carrots
3 Potatoes + –
4-6 T. Tapioca
24 oz. V-8 juice
1 t Salt
1 t Sugar

Place in greased covered roaster and bake at 250° for 5 hrs.

 

Potato Cheddar Cheese Soup
1 tsp vegetable oil
1 tsp garlic, minced
1 c onion, chopped
3 1/2 c potatoes, peeled and cubed
3 c chicken broth, or stock
3/4 c sharp cheddar cheese, shredded
1/2 c 2% low-fat milk
1/2 c fresh parsley, chopped

Heat oil in a non-stick saucepan over medium heat. Add onions & garlic & sauté for 4 minutes or until softened. Add potatoes & broth & bring to a boil. Cover, reduce heat to low & simmer for 20 minutes or until the potatoes are tender. Using a slotted spoon remove 1/2 cup of the mixture in saucepan & set aside. Transfer remainder of soup to a blender or food processor & puree (careful IT’S HOT!! don’t burn yourself). Return pureed soup to saucepan; stir in cheddar cheese, milk, parsley & reserved soup mixture. Heat until cheese is melted.

 

Chili Cheese Dip
1 lb. Velveeta Cheese
1 lb. ground beef
1 – 15 oz. can of chili without beans
1/3 cup tomato juice
1/2 cup chopped onion
1/2 tsp garlic powder (optional)
1 tbsp. Worcestershire sauce
Brown ground beef and onions, drain. Cut cheese into smaller pieces to aid melting. Add remainder of the ingredients. Stir over low heat until cheese is melted and mixture is hot. A small crock pot works well to serve.
Serve with Tortilla chips.

 

Asparagus Onion Casserole
1 pound fresh asparagus
cut into 1-inch pieces
2 medium onions, sliced
5 tablespoons butter or margarine, divided
2 tablespoons all-purpose flour
1 cup milk
1 package (3oz) cream cheese
⅛ teaspoon pepper
½ cup shredded cheddar cheese
1 cup soft bread crumbs

In a skillet, sauté the asparagus and onions in 1 tablespoon of butter until crisp-tender, about 8 min. Transfer to an ungreased 1½ qt. baking dish. In a saucepan, melt 2 tablespoons butter. Stir in flour until smooth; gradually add milk. Bring to boil; cook and stir for 2 min. or until thickened. Reduce heat. Add cream cheese, salt and pepper; stir until cheese is melted. Pour over the vegetables. Sprinkle with cheddar cheese. Melt remaining butter; toss with bread crumbs. Sprinkle over casserole. Bake, uncovered, at 350° for 35-40 min. or until heated through. Approx 4-6 servings

 

Bingo Cherry Jell-O
2–3oz. Packages cherry gelatin
2 cups boiling water
1–20oz. Can crushed pineapple
1–21oz. Can cherry pie filling
1–8oz. Package cream cheese
1/2 Cup sugar
1/2 Cup sour cream
1 teaspoon vanilla extract
1/2 Cup chopped nuts (Almonds are great)

In a large bowl combine the gelatin and hot water. Add the pineapple and cherry pie filling. Pour into an 8×10 glass dish. Chill until set. Soften the cream cheese and mix well with sugar. Blend in sour cream and vanilla. Spread over gelatin mixture. Sprinkle with nuts.

 

Taco Dip
2 packages cream cheese
8 oz. sour cream
1 package taco seasoning
1 jar chunky salsa
2 C. shredded cheddar cheese
1 bunch green onions
1 tomato
1/2 head lettuce

Combine cream cheese, sour cream, and taco seasoning in bowl; mix until smooth. Spread evenly in bottom of flat serving dish. Top with layer of salsa, cheddar cheese, onions, tomato, and lettuce. Serve with tortilla chips.

 

Cheese Soup
4 Chicken bouillon cubes
1 cup chopped celery
2½ cups cubed potatoes
1 pound Velveeta cheese, cubed
1-10 oz. Package California blend vegetables
2 cans cream of chicken soup plus ½ cup water
4 cups water
1 onion chopped
1 cup chopped carrots

Boil bouillon cubes, celery, potatoes, carrots and onions in 4 cups water for 20 minutes.

Add California blend vegetables and cook until tender.

Add soup, ½ cup water and cheese. Stir until melted( stir often to prevent the cheese from burning).

 

Cheesy Hashbrowns
2 lb Shredded hash browns thawed
1 can Cream of chicken (or cream of mushroom soup)
1 Large onion minced
8 oz Sharp cheddar cheese grated
16 oz Sour cream
½ cup Butter melted
1 cup Potato chips crumbled (add more according to taste)

Combine and mix all ingredients except for the chips. Place in a 9×13 inch baking dish. Bake at 350˚ for 1 hour.

Sprinkle crumbled potato chips on top the last 20 minutes of bake time.

 

Chicken Divan
2 whole chicken breasts
2 C broccoli
1 can Cream of Chicken soup
1/2 C real mayonnaise
1/2 C grated cheddar cheese
1 TB lemon juice
1 TB curry powder
Bread crumbs

Combine soup, mayonnaise, lemon juice, cheese and curry powder in a bowl.

Boil chicken until tender. Let cool in broth, then remove meat from bones.

In casserole dish, place broccoli, meat, then soup mixture. Top with bread crumbs until lightly covered. Bake at 350° for 45 minutes.

Serve over cooked rice.

 

Easy Chicken Parmesan
4 boneless chicken breasts, pounded to 1/2 inch thickness
1 egg
1/2 cup milk
seasoned bread crumbs
2 to 3 tablespoons olive oil
8 slices mozzarella cheese, or more
1 jar (16 oz) spaghetti sauce
Parmesan cheese

Whisk together the egg and milk. Dip the chicken breasts in milk and egg mixture and then in bread crumbs. Heat olive oil in a large skillet over medium-high heat. Brown the chicken in the hot oil on both sides until golden, about 3 to 4 minutes on each side. Set chicken in a baking dish.
Slice 8 pieces of mozzarella cheese and put two on each chicken breast. Pour 1 jar of your favorite spaghetti sauce over all. Sprinkle with Parmesan cheese and a little more mozzarella and bake at 350° for about 25 to 30 minutes, or until bubbly. Serve with spaghetti, garlic bread and a nice green salad.

 

Pizza on the Grill
4-6” pita breads
1/2 cup pizza sauce (bottled or homemade)
1/2 lb of your favorite cheese
1/2 cup of your favorite toppings (pepperoni, mushrooms, green peppers, etc.)
Preheat your gill on high for 10 min. Brush both sides of pita breads with olive oil. Spread pizza sauce on one side of pita and add toppings and cheese.

Place pitas on grill. Cook for about 3-5 minutes or until cheese is melted and pita is golden brown.

I like Italian seasoning on mine. Try different toppings and seasonings until you find your favorite.

Grills vary in temperature so experiment with yours until you get the timing and heat down.

With Football season upon us here is an easy treat for tailgating or just sitting around the TV watching the big game.

 

Great Sloppy Joes
3 lbs. Hamburger
3 c. Catsup
3 t. Worcestershire Sauce
3 Onions (size of an egg) or 1 Large
1/3 c. Sugar
Salt & Pepper to taste

Brown hamburger & onions and drain well. Add remaining ingredients and simmer one hour.

 

Crock Pot Beef Stroganoff
1-1/2 lbs. beef sirloin tip, cut into 1″ cubes
16 oz. pkg. baby carrots
2 onions, chopped
3 cloves garlic, minced
1/2 tsp. dried oregano leaves
1/2 tsp. salt
1/2 tsp. dried thyme leaves
1/8 tsp. pepper
1 bay leaf
1-1/2 cups beef broth
1/2 cup apple juice
8 oz. carton sour cream
1/4 cup flour
1/4 cup water
Combine everything except sour cream, flour, and water in a 3-1/2 quart slow cooker. Cook on low heat for 8-10 hours (high for 4-5 hours). Remove and discard bay leaf. Combine sour cream, flour, and water in medium bowl and mix well, using a whisk. Add 1 cup of the hot liquid from the crockpot to the sour cream mixture and stir until combined. Return this mixture to the crockpot and stir well. Cover crockpot and cook on high for 20-30 minutes until thickened and bubbly.
Serve over hot cooked egg noodles or rice.

 

Grilled Pork Chops
1½” bone in or boneless pork chops 1 per person
Emeril’s Original Essence or seasoned salt
BBQ sauce (if wanted)

Season chops and cover with plastic wrap or put in zipper bag in refrigerator up to 1 hour. Get grill as hot as possible. Wipe grill with a folded paper towel dipped in vegetable oil using long tongs being careful to not burn yourself. Place the chops on the grill for 2 minutes, turn 1/4 turn and grill for another 2 minutes to create cross hatch grilling marks (sign of a grilling pro). Turn over and grill another 4 minutes as above. Turn grill down to moderate temperature. Continue cooking until center of pork reaches 155 deg. on meat thermometer. If BBQ sauce is desired lower grill to lowest setting and baste chops turning at least 2 times allowing sauce to caramelize on chops being careful sauce does not burn. Remove from grill and allow to rest for 5 minutes before serving.

 

Turkey Rice Casserole
2 1/2 to 3 cups cooked rice
1/4 tablespoons finely chopped onion
1 teaspoon curry powder
2 cups diced cooked turkey
6 pimiento-stuffed olives, sliced
1 can cream of mushroom soup
1/2 cup milk
1/2 cup grated Cheddar cheese 1/4 cup cornflake crumbs or other crumb topping

Combine cooked rice, curry powder, chopped onion; put in a shallow baking dish. Top rice mixture with diced turkey and sprinkle with olives. Mix soup with milk, pour over turkey. Sprinkle cheese and cornflake crumbs over top. Bake at 350° for 30 minutes.

 

Vegetables on the Grill
Most vegetables are easy to prepare and are very good on the grill. The best way to learn is by experimenting. Onions, asparagus, eggplant and corn are a few that work well. Brushing with olive oil or vegetable oil will prevent them from sticking and give added flavor. Cooking times very according to density and moisture content. More delicate vegetables may require a grill pan to keep them from falling through the grate. Adding seasonings such as garlic or onion powder, and balsamic vinegar will enhance flavors. Another great tip is hollowing out a quarter sized hole in the center of a large sweet onion all but about 1/2” from the bottom. Place a beef bouillon cube in the hole and fill the rest with butter or margarine, wrap tightly in foil and place on grill for approximately 45 min. until tender.

 

Tailgate Onion Dip
2 Tbsp Olive Oil
1-1/2 Cups Diced Onion
1/4 Tsp Kosher Salt
1-1/2 Cups Sour Cream
3/4 Cup Mayonnaise
1/4 Tsp Garlic Powder
1/4 Tsp Ground White Pepper
1/2 Tsp Kosher Salt

In sauté pan over med. Heat add oil, onions an 1/4 Tsp salt. Cook onions until caramelized, approximately 20 min. Remove from heat and set aside to cool. Mix remainder of ingredients, and then add cooled onions. Refrigerate and stir again prior to serving. Serve with your favorite chips and vegetables.

 

All in One Beef Casserole
1/4 cup rice, long grain
1 tsp salt
1-1/2 lb ground beef, uncooked
1-16 oz can cut green, beans drained
1-16oz can tomatoes whole or diced
2 med onions
1 can cream of mushroom soup
8oz sharp shredded cheddar cheese

In 9×13 pan add rice and sprinkle with 1 tsp salt. Crumble beef and put on top of rice. Spread beans on top of beef. Add tomatoes on top of beans slice and separate onions and place on top of tomatoes. Pour soup over top and sprinkle with cheese. Bake 1-1/4 to 1-1/2 hr at 350 deg.
In sauté pan over med. Heat add oil, onions an 1/4 Tsp salt. Cook onions until caramelized, approximately 20 min. Remove from heat and set aside to cool. Mix remainder of ingredients, and then add cooled onions. Refrigerate and stir again prior to serving. Serve with your favorite chips and vegetables.
Rhubarb Crunch
1 cup sifted flour
3/4 cup of oatmeal—not instant
1 cup firmly packed brown sugar
1/2 cup melted butter
1 tsp cinnamon
4 cups diced fresh rhubarb
1 cup white sugar
2 tbsp cornstarch
1 cup water
1 tsp vanilla
Combine flour, oatmeal, brown sugar, melted butter and cinnamon. Press half of mixture into a greased 9 x 13 pan. Top with diced rhubarb. Combine white sugar, cornstarch, water and vanilla; cook until thick. Pour over rhubarb and top with remaining crumbs. Bake for approximately 1 hour at 350°
Easy Chicken Noodle Soup
1 tbsp butter
1/2 cup chopped onion
1/2 cup chopped celery
4 (14.5 oz) cans chicken broth
1 (14.5oz) can veg. broth
1/2 lb. chopped cooked chicken breast
1-1/2 cups egg noodle
1 cup sliced carrots
1/2 tsp dried basil
1/2 tsp dried oregano
In large pot over med. Heat melt butter. Cook onion, and celery in butter until just tender. Pour in broths and stir in remainder of ingredients. Bring to boil, reduce heat and simmer 20 minutes prior to serving.

 

Real Easy Sloppy Joes
3 lbs. Ground Beef
3 Cups Catsup
3 Small onions (size of an egg)
1/2 Cup Sugar
3 Tbsp. Worcestershire sauce
3 Tsp. Salt
3/4 Tsp. Pepper
Brown ground beef, drain well
Add onions and cook until onions are translucent. Add other ingredients and simmer 1 hour. This will serve approximately 16. For smaller gatherings it can be easily divided.

 

Chicken Fajitas on the Grill
1/4 lbs boneless skinless chicken breast (1/2” thick)
4TBS canola oil
1 Lg onion sliced into 1/4” strips
3 bell peppers sliced into 1/4” strips

Marinade chicken in following mixture for 1 hour in zipper bag.
2 Tbsp lime juice
3 Tbsp olive oil
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 jalapeno, seeded and minced
1/4 cup chopped cilantro

Heat a Little Griddle on your grill, add 2 Tbsp of oil. When oil starts to smoke add chicken, grill chicken for 2-3 min per side until cooked through. Remove chicken add the rest of the oil and grill onion and peppers until cooked to your liking. Slice chicken into 1/2” strips and serve on tortillas that have been warmed on the griddle. Top with shredded cheese, lettuce and salsa.

 

White Chicken Chili
1 Tbs. Olive Oil
3 skinless boneless chicken breast halves
1 large onion, chopped
2 cloves garlic
5-1/4 cups chicken broth
3 (15 oz.) cans cannellini (white kidney) beans, rinsed and drained
2 (4 oz.) cans chopped green chilies
1 Tbs. dried oregano
1 Tsp ground cumin
2 pinches cayenne pepper, or to taste
1/4 cup chopped fresh cilantro, or to taste
1/2 cup shredded Monterey Jack cheese, or to taste
Salt to taste

Heat olive oil in Dutch oven over medium heat, cook chicken, onion and garlic in hot oil until chicken is browned completely. 3-5 min per side. Remove the chicken to cutting board. Cut into 1” pieces and return to Dutch oven; add chicken broth, cannellini beans, chilies, oregano, cumin and cayenne pepper. Bring mixture to simmer and cool until chicken is cooked through, 30 – 45 min. Salt to taste. Divide cilantro between 4 bowls, ladle chili over cilantro and top with cheese.